传统红糖与精制赤砂糖理化性质比较.pdf

※基础研究 食品科学 2018, Vol.39, No.07 125 传统红糖与精制赤砂糖理化性质比较 徐灵均，袁义明，冯爱国，邓 健，胡晓苹* （海南大学食品学院，海南海口 570228 ） 摘  要： 3 2 选取 个红糖样品和 个赤砂糖样品，比较研究传统红糖和精制赤砂糖在理化性质（水分活度、颜色、晶 形结构、主要成分、矿物质、氨基酸）及二氧化硫含量上的差异。结果表明：红糖和赤砂糖水分活度均小于0.7 ， a 两者无显著性差异；红糖和赤砂糖的主色调均为红黄色， 值可作为红糖与赤砂糖的鉴别依据；红糖晶体规则，晶 面近似为长方形，而赤砂糖晶体晶形各面无特定角度，晶面近似为椭圆形；红糖的还原糖质量分数显著高于赤砂 K Mg Fe 糖，红糖的灰分质量分数、蔗糖质量分数显著低于赤砂糖；红糖比赤砂糖矿物质含量更为丰富，其 、 和 元素 含量显著高于赤砂糖；红糖所含必需氨基酸比例明显高于赤砂糖；赤砂糖相较于红糖的二氧化硫含量更高，两者均 符合行业标准。 关键词：红糖；赤砂糖；理化性质；二氧化硫 Comparative Studies on Physical and Chemical Properties of Traditional Brown Sugar and Refined Brown Granulated Sugar * XU Lingjun, YUAN Yiming, FENG Aiguo, DENG Jian, HU Xiaoping (College of Food Science and Technology, Hainan University, Haikou 570228, China) Abstract: The physical and chemical properties (water activity (a ), color, crystal structure, main components, minerals and w amino acids) and sulfur dioxide contents of traditional brown sugar and refined brown granulated sugar were studied and compared. In this paper, three brown sugars and two brown granulated sugars were chosen. The results showed that aw values of both brown sugar and brown granulated sugar were less than 0.7 and did not significantly differ from each other. The color of